Greek Eggplant Salad Two Ways Melanzanosalata
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Ingredients
Eggplant Salad City Style
| 1 | lg. eggplant (about 1 1/2 pounds) | | 1/4 cup | olive oil | | 1/2 tsp. | salt | | 2 tsp. | red wine vinegar | | Lemon slices or | | sprig | of fresh mint or | | parsley, for garnish | | Bread, pita, or | | crackers, for serving |
Eggplant Salad Country Style
| 1 | md. eggplant | | 1/4 | onion | | 2 to 3 cloves | garlic | | 1 | sm. tomato | | 2 tbsp. | chopped flat-leaf parsley | | 1/2 tsp. | chopped fresh mint | | 1/2 tsp. | chopped fresh oregano | | 1/8 tsp. | dried mustard or | | 1/2 tsp. | prepared mustard | | 1-1/2 tbsp. | red wine vinegar | | 1/4 cup | olive oil | | 1/2 tsp. | salt | | Freshly ground black pepper | | Bread, pita, or | | crackers, for serving |
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Instructions
Preheat the oven to 450 F.
Prick the eggplant once with a knife. Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 1 hour.
Remove and set aside until cool enough to handle.
Slit the eggplant open lengthwise and scrape the pulp from the skin. Finely chop the pulp and transfer it to a medium size bowl.
Add the oil, salt, and vinegar to the eggplant, and stir until thoroughly blended. Leave in the bowl, or transfer to a platter and shape into a loaf. Cover the salad and refrigerate for several hours or overnight.
To serve, garnish with the lemon slices or herb sprigs, and accompany with bread. Makes 1 3/4 cups.
EGGPLANT SALAD COUNTRY STYLE.
Preheat the oven to 450 F.
Prick the eggplant once with a knife. Place it on a baking sheet in the oven and roast until the skin is wrinkled and the eggplant has collapsed, about 50 minutes. Remove and set aside until cool enough to handle.
Slit the eggplant open lengthwise and scrape the pulp from the skin. Coarsely chop the pulp and transfer it to a large bowl.
Coarsely chop the onion, garlic, and tomato. Add to the bowl, along with the parsley, mint, oregano, mustard, vinegar, lemon juice, oil, salt, and pepper. Stir to blend. Serve right away, accompanied by the bread, or cover and refrigerated for up to 1 week. Makes 2 cups.
NOTES: Like so many Greek food mixtures, Eggplant Salad gains in flavor if the ingredients are allowed to sit together overnight.
Because this is a county style salad, lively and unrefined, the ingredients should be chopped into small chunks and pieces, not minced.
Adventures In Greek Cooking
Author's Comments
Greek Eggplant Salad Two Ways: City Style, Country Style: MELANZANOSALATA
The salad is contrived in two ways; one more urbane and smoothly sauve, one more rustic and punched with relish.
City style, the eggplant is roasted smoky, then pureed into an unadulterated eggplant spread. It has no distractions, only a dram of oil and a splash of vinegar. This is for the purists.
Country Style eggplant salad is full of coarsely chopped vegetables and stands out brusquely gustatory with mustard, mint, and oregano.
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eggplant salad, melanzanosalata